Vegan

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams. 

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.

Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

The secret to success? Kneading with your feet.

The only tool you’ll need for these simple, chubby homemade noodles is a pair of kitchen shears.

Umami broth, springy noodles, crisp vegetables, chewy tofu—it doesn’t get better than this.

Your soups are begging for these chewy Korean noodles.

These ultra-chewy noodles will level up your stir-fry game.

Take your next bowl above and beyond by making the noodles from scratch.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.